|Prosciutto Wrapped Tilapia served over Gnocchi with Spring Vegetables
| Mild Tilapia wrapped in Prosciutto, then crisp fried, gives a wonderful salty crunch that contrasts beautifully with the softness of the gnocchi and freshness of the spring vegetables.
Pair with Sutter Home Sauvignon Blanc.
|Origin: From: Lindy's Table
For the Tilapia
4 6 ounce boneless, skinless Tilapia filets
4 ounces Prosciutto de Parma, thin sliced and cut in half lengthwise (strips should be about 1 inch wide)
2 teaspoons COLAVITA Extra Virgin Olive Oil
Freshly ground pepper
For the Gnocchi
1/2 cup fresh or frozen peas (if fresh, blanch in boiling water for 2 minutes, if frozen, thaw)
1 medium zucchini, cut into a 1/4 inch dice (use the peel with white flesh only, discard the seedy middle)
1/4 cup red bell pepper, seeded and cut into a small dice
1/2 cup chopped scallions
1/4 cup artichoke heart bottoms, quartered
1/2 cup chopped tomatoes, seeded, peeled if desired*
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Pinch red pepper flakes
Salt and freshly ground pepper, to taste
2 tablespoons COLAVITA Extra Virgin Olive Oil, divided
1/2 cup chicken broth
1 package COLAVITA gnocchi
2 tablespoons fresh basil, thinly sliced or torn, plus more for topping, if desired
1 tablespoon butter
2 tablespoons COLAVITA Original Balsamic Glace**
Prep all the vegetables and herbs. Set aside.
Prep the fish: Divide each filet into two pieces lengthwise using the natural split of the fish (one side will be thicker than the other). Season both pieces with pepper, wrap with prosciutto slices. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium high heat, add the peas, zucchini, scallions, red bell pepper and artichoke hearts, season with a nice pinch of salt and some freshly ground pepper; saute until just tender, about 3 minutes. Stir in the herbs and red pepper flakes, then add the tomatoes; saute until the tomatoes just begin to soften. Add the chicken broth and simmer about 5 minutes. Meanwhile, prepare the gnocchi according to package directions. When they float to the top, remove with a slotted spoon and add to the vegetable mixture. Allow to simmer together, tossing to coat well; for about 2 minutes. Stir in the remaining tablespoon olive oil along with the butter and basil. Taste and adjust seasonings.
While the gnocchi is finishing in the sauce, heat 2 teaspoons olive oil in a large skillet over medium high heat. When shimmering, but not smoking, add the thicker fish filet; cook for about 1 minute, then add the thinner filet; continue to cook for 2 minutes. Turn all the filets and continue to cook until browned and cooked through, about 2 minutes more.
To serve: Place 1/4 of the gnocchi with vegetables into 4 shallow warmed serving bowls. Top with 2 filets (one thick, one thin); drizzle with the Balsamic Glace; sprinkle with additional basil, if desired, and serve.
*Use fresh tomatoes when they are in season. If flavorful fresh tomatoes are not available, use 1/2 cup drained canned diced tomatoes.
**If you can't find COLAVITA Original Balsamic Glace in your supermarket, you can order it through Colavita's on-line store Original Balsamic Glace or you can make your own. In a small sauce pan, reduce 1/4 cup COLAVITA Balsamic vinegar by 1/2. Be careful not to let it burn.
Per Serving: 543 Calories (kcal); 17g Fat (4g Sat, 9g Mono, 2g Poly); 51g Protein; 45g Carbohydrate; 5g Dietary Fiber; 90mg Cholesterol; 1733mg Sodium. Food Exchanges: 0 Grain (Starch); 6 Lean Meat; 1 Vegetable; 2 1/2 Fat.